Sam Maddin
BBC Good Food Member since 20 September 2008
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20 September 2008
"I make this using gluten free flour (I'm a coeliac) and it works excellently, in part because there is so little flour anyway, though it does take a lot longer to bake than stated in the recipe. I also add nuts sometimes. It's a great recipe, and works out cheaper than many other 'flourless' ones that use almond flour. "
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